Chicken Lasagna with Celeriac Béchamel | RICARDO

Ingredients

• 6 tbsp (85 g) butter, softened
• 1/4 cup (40 g) unbleached all-purpose flour
• 1 onion, chopped
• 2 garlic cloves, chopped
• 4 cups (660 g) celeriac, peeled and diced
• 3 cups (750 ml) milk
• 3 cups (750 ml) chicken broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 leek, chopped
• 2.2 lb (1 kg) ground chicken
• 1/4 cup (55 g) butter
• 3/4 cup (180 ml) white wine
• 1/2 tsp red pepper flakes
• 1 pinch ground nutmeg
• 1 cup (70 g) Parmesan cheese, freshly grated
• 2 cups (200 g) mozzarella cheese, grated
• 12 to 15 lasagna noodles (see note)